Description
This Easy Butternut Squash Casserole is a comforting, cheesy side dish perfect for fall and winter meals. Featuring tender butternut squash and cauliflower baked with savory parmesan and aged cheddar cheeses, creamy celery soup, and seasoned with sea salt and black pepper, this casserole is quick to prepare and serves as a delicious addition to any holiday or weeknight dinner.
Ingredients
Scale
Vegetables
- 2 cups cauliflower florets
- 2 cups butternut squash, cubed
- 1/2 cup diced red onions
Cheese and Dairy
- 1 cup parmesan cheese, grated
- Aged cheddar cheese, for topping (about 1 cup shredded)
Others
- 1 tsp sea salt
- 1 tsp black pepper
- 1 can (10.5 oz) condensed celery soup
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Prepare Vegetables: In a large bowl, combine the cauliflower florets, cubed butternut squash, and diced red onions. Toss them lightly with sea salt and black pepper to season evenly.
- Mix with Soup and Cheese: Add the can of celery soup and the grated parmesan cheese to the vegetables. Stir everything together thoroughly until the vegetables are well coated and the mixture is creamy.
- Transfer to Baking Dish: Pour the mixture into a greased 9×9 inch (or similar size) casserole dish, spreading it out evenly.
- Add Cheddar Topping: Sprinkle the shredded aged cheddar cheese evenly over the top of the vegetable and soup mixture for a rich, cheesy crust.
- Bake the Casserole: Place the casserole dish into the preheated oven and bake for about 25 to 30 minutes, or until the top is bubbly and golden brown and the vegetables are tender when pierced with a fork.
- Cool and Serve: Remove the casserole from the oven and allow it to cool for 5 minutes before serving. This helps it set and makes it easier to portion.
Notes
- You can substitute the celery soup with cream of mushroom or cream of chicken soup according to preference or dietary needs.
- For a crispier topping, broil the casserole for the last 2 minutes—but watch carefully to prevent burning.
- This dish can be prepared a day ahead and refrigerated; bake just before serving.
- To make this dish vegan, use dairy-free cheeses and a plant-based cream soup alternative.
